Description
These Christmas Cheesecake Snickerdoodles are a festive twist on the classic snickerdoodle cookie, featuring a creamy cheesecake filling wrapped in soft, cinnamon-sugar coated dough. Perfect for holiday celebrations, these cookies combine a tender texture with rich flavors and a delightful surprise center.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Place in the freezer to chill for about 20 minutes, which will make it easier to handle while assembling the cookies.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the dough.
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Assemble the Cookies: Take about 1 tablespoon of dough and flatten it slightly in your palm. Place a small ball of chilled cheesecake filling in the center of the dough, then carefully wrap the dough around the filling, sealing it completely, and roll it into a smooth ball.
- Coat the Cookies: Roll each filled dough ball in the cinnamon sugar mixture, ensuring it is fully coated, then place on the prepared baking sheet spaces about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, indicative of a tender cookie with a creamy cheesecake interior.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature as a festive holiday treat.
Notes
- If you prefer a firmer cheesecake center, chill the filling longer before assembling.
- Ensure the cream cheese is well softened to make mixing easier and ensure a smooth filling.
- Using parchment paper helps the cookies bake evenly and makes cleanup easier.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a festive touch, sprinkle a little extra cinnamon sugar on top of the cookies before baking.
